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Journal of agricultural and food chemistry

Investigation of the beta-damascenone level in fresh and aged commercial beers.


PMID 12059165

Abstract

This study investigated the increase of beta-damascenone content during aging in a variety of commercial Belgian beers. Quantities detected in fresh beers were generally low (from 6 ng/g to 25 ng/g). After 5 days at 40 degrees C, the level increased (to as much as 210 ng/g) in most of the beers studied, according to the type of beer. Further experiments showed that wort initially contains large quantities of beta-damascenone (450 ng/g), but that degradation of the compound during fermentation accounts for the low concentrations observed in fresh beers. Production during beer aging can be partially explained by acid hydrolysis of glycosides.

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W342017
Damascenone, natural, 1.1-1.3 wt. % (190 proof ethanol), FG
C13H18O